Every year I plant a new herb. Herbs add so much flavor to your food; however, buying a sleeve of a particular herb is expensive and oftentimes they are flavorless. This year I planted chervil (Anthriscus cerefolium) in my raised bed. 
Chervil is a must when preparing French dishes, but if your palate is less fussy it can be used in soups, salads and egg dishes. Chervil is a member of the parsley family with similar growth patterns, but the flavor is more delicate. Although not as robust as thyme and rosemary, which can take prolonged cooking, chervil is added at the last minute to salads, omelets, and soups.
Chervil is an annual herb. It has a long taproot, so it is recommended you sow it directly into the soil. It is a cool crop but it will easily bolt if the weather is too warm, so you can plant it with your lettuce seeds in the fall. Chervil can be dried but it will lose some of its already delicate flavor. Enjoy!
Sources:
North Carolina Extension Gardener Plant Toolbox
https://plants.ces.ncsu.edu/plants/anthriscus-cerefolium/
Wikipedia. https://en.wikipedia.org/wiki/Chervil
Oregon State University Extension
